ES2246989T3 - Procedimiento para producir un nuevo aperitivo y producto obtenido con dicho procedimiento. - Google Patents

Procedimiento para producir un nuevo aperitivo y producto obtenido con dicho procedimiento.

Info

Publication number: ES2246989T3
Authority: ES; Spain
Prior art keywords: corn; dough; weight; mixture; nixtamalized
Prior art date: 2001-03-20
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired - Lifetime

Application number

ES01130314T

Other languages

English (en)

Spanish (es)

Inventor

Espiridion Valdes Rodriguez

Efrain Joel Pena Sanchez

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Grupo Bimbo SAB de CV

Original Assignee

Grupo Bimbo SAB de CV

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2001-03-20

Filing date

2001-12-19

Publication date

2006-03-01

2001-12-19 Application filed by Grupo Bimbo SAB de CV filed Critical Grupo Bimbo SAB de CV

2006-03-01 Application granted granted Critical

2006-03-01 Publication of ES2246989T3 publication Critical patent/ES2246989T3/es

2021-12-19 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims description 22
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 46
235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 46
235000005822 corn Nutrition 0.000 claims abstract description 46
239000000203 mixture Substances 0.000 claims abstract description 23
235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 19
235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 19
239000004571 lime Substances 0.000 claims abstract description 19
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
239000002245 particle Substances 0.000 claims abstract description 4
240000008042 Zea mays Species 0.000 claims description 44
238000004519 manufacturing process Methods 0.000 claims description 11
235000011888 snacks Nutrition 0.000 claims description 9
238000003801 milling Methods 0.000 claims 2
238000009835 boiling Methods 0.000 abstract description 3
241000209149 Zea Species 0.000 abstract 2
238000002360 preparation method Methods 0.000 abstract 1
238000002791 soaking Methods 0.000 abstract 1
235000013339 cereals Nutrition 0.000 description 28
235000012184 tortilla Nutrition 0.000 description 21
239000000047 product Substances 0.000 description 18
239000008187 granular material Substances 0.000 description 11
230000000052 comparative effect Effects 0.000 description 7
239000000796 flavoring agent Substances 0.000 description 4
235000019634 flavors Nutrition 0.000 description 4
238000005096 rolling process Methods 0.000 description 4
238000005516 engineering process Methods 0.000 description 3
235000013312 flour Nutrition 0.000 description 3
244000105624 Arachis hypogaea Species 0.000 description 2
238000012986 modification Methods 0.000 description 2
230000004048 modification Effects 0.000 description 2
235000020232 peanut Nutrition 0.000 description 2
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
235000002568 Capsicum frutescens Nutrition 0.000 description 1
244000061456 Solanum tuberosum Species 0.000 description 1
235000002595 Solanum tuberosum Nutrition 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
238000010521 absorption reaction Methods 0.000 description 1
230000004888 barrier function Effects 0.000 description 1
229910052791 calcium Inorganic materials 0.000 description 1
239000011575 calcium Substances 0.000 description 1
229920002678 cellulose Polymers 0.000 description 1
239000001913 cellulose Substances 0.000 description 1
229940112822 chewing gum Drugs 0.000 description 1
235000015218 chewing gum Nutrition 0.000 description 1
238000011161 development Methods 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000004880 explosion Methods 0.000 description 1
239000012467 final product Substances 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000011194 food seasoning agent Nutrition 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
239000000463 material Substances 0.000 description 1
239000000843 powder Substances 0.000 description 1
239000002994 raw material Substances 0.000 description 1
238000012827 research and development Methods 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
238000000518 rheometry Methods 0.000 description 1
239000004576 sand Substances 0.000 description 1
239000008107 starch Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
238000012360 testing method Methods 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Polymers & Plastics (AREA)
Inorganic Chemistry (AREA)
Confectionery (AREA)
Cereal-Derived Products (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

ES01130314T 2001-03-20 2001-12-19 Procedimiento para producir un nuevo aperitivo y producto obtenido con dicho procedimiento. Expired - Lifetime ES2246989T3 (es)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US81245601A	2001-03-20	2001-03-20
US812456		2001-03-20

Publications (1)

Publication Number	Publication Date
ES2246989T3 true ES2246989T3 (es)	2006-03-01

Family

ID=25209615

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
ES01130314T Expired - Lifetime ES2246989T3 (es)	2001-03-20	2001-12-19	Procedimiento para producir un nuevo aperitivo y producto obtenido con dicho procedimiento.

Country Status (7)

Country	Link
US (1)	US6838108B2 (cs)
EP (1)	EP1249178B1 (cs)
AT (1)	ATE300876T1 (cs)
CZ (1)	CZ301343B6 (cs)
DE (1)	DE60112399T2 (cs)
DK (1)	DK1249178T3 (cs)
ES (1)	ES2246989T3 (cs)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6872417B1 (en) *	2003-10-29	2005-03-29	Frito-Lay North America, Inc.	Nixtamalization process
CA2477894A1 (en) *	2003-11-21	2005-05-21	Churrisimo Inc.	Churro and method for making same
US20060019013A1 (en) *	2004-07-21	2006-01-26	Crosby Thomas G	Method for making a rolled snack food product having a light crispy texture
US20070087101A1 (en) *	2005-10-14	2007-04-19	Gusek Todd W	Soy-fortified corn dough and tortillas
US8110239B2 (en) *	2008-05-22	2012-02-07	Sabritas, S. De R.L. De C.V.	Quick corn nixtamalization process
US11473032B2 (en)	2010-02-02	2022-10-18	Fuchs Petrolub Se	Constant velocity joint having a boot

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US2584893A (en) *	1951-12-06	1952-02-05	Armour Res Found	Method of making a tortilla flour
US3117868A (en)	1961-09-28	1964-01-14	Process Millers Inc	Process for nixtamalizing whole grain having an inherent moisture content
US3083103A (en) *	1962-05-09	1963-03-26	Morton Foods Inc	Process for making corn masa dough
US3369908A (en)	1965-04-02	1968-02-20	Roberto M. Gonzalez	Process for producing tortilla flour
US3278311A (en) *	1965-05-10	1966-10-11	Morton Foods Inc	Method of manufacturing corn dough and corn chips
US3694224A (en) *	1970-07-24	1972-09-26	Roberto Gonzalez Barrera	Tortilla and process using polycarboxylic acids and their anhydrides
US3709696A (en) *	1971-05-06	1973-01-09	Barrera R	Tortilla and process using hydrophilic inorganic gels
US3859452A (en)	1972-07-03	1975-01-07	Fausto Celorio Mendoza	Method for obtaining nixtamalized flours
US4221340A (en)	1979-01-11	1980-09-09	Beehive Machinery, Inc.	Method and apparatus for producing a masa product
US5652010A (en) *	1984-12-14	1997-07-29	Nabisco, Inc.	Production of masa corn-based products
US5176931A (en)	1992-03-13	1993-01-05	Wenger Manufacturing, Inc.	Preparation of masa flour
US5298274A (en) *	1992-04-10	1994-03-29	Khalsa Nirbhao S	Methods for making tortilla chips and tortilla chips produced thereby
US5447742A (en) *	1994-05-24	1995-09-05	Malvido; Oscar F.	High temperature/short time process for the production of lime cooked corn derivatives
US6277421B1 (en)	1995-05-19	2001-08-21	Bunge Lauhoff Grain Company	Food product comprising masa flavored flour
US6025011A (en)	1997-06-09	2000-02-15	J. R. Short Milling Company	Process for producing nixtamal and masa flour
US6265013B1 (en)	2000-03-28	2001-07-24	Instituto Politecnico Nacional	Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products

2001
- 2001-12-19 DE DE60112399T patent/DE60112399T2/de not_active Expired - Lifetime
- 2001-12-19 DK DK01130314T patent/DK1249178T3/da active
- 2001-12-19 EP EP01130314A patent/EP1249178B1/en not_active Expired - Lifetime
- 2001-12-19 AT AT01130314T patent/ATE300876T1/de active
- 2001-12-19 ES ES01130314T patent/ES2246989T3/es not_active Expired - Lifetime
2002
- 2002-03-18 CZ CZ20020975A patent/CZ301343B6/cs not_active IP Right Cessation
- 2002-05-01 US US10/136,152 patent/US6838108B2/en not_active Expired - Lifetime

Also Published As

Publication number	Publication date
US20020168458A1 (en)	2002-11-14
CZ301343B6 (cs)	2010-01-20
DE60112399T2 (de)	2006-06-01
DE60112399D1 (de)	2005-09-08
DK1249178T3 (da)	2005-12-12
US6838108B2 (en)	2005-01-04
EP1249178A1 (en)	2002-10-16
EP1249178B1 (en)	2005-08-03
CZ2002975A3 (cs)	2003-09-17
ATE300876T1 (de)	2005-08-15

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